Beef beans VicentaLakin This dish gathers all the spicy incense. The softness of tofu, like the taste of a steamed egg, is not only colorful but more nutritious。
Garlic white meat VicentaLakin Garlic white meat, an unclassic canyon. It looks like simple cooking, but many often complain about the taste of a restaurant in their own kitchen. This is an opportunity to show you how to make the same taste in the kitchen at home
Corn stew ribs VicentaLakin Southerners love soup. I've been making a lot of soup for my son since he was a kid. What bones, rows, beef, belly, with all kinds of food, neither does his son. The soup is very productive, especially for children。
Dust ribs VicentaLakin welcome to my wikileaks public name, "little girl", and search for "tianluo-guniang". it's been a week since rachel's birthday, and today, as they say, "autumn and autumn", it's not too far away from the meat eater's welfare
It's a regular prune VicentaLakin I always thought that prunes smelled like Grandma, and they always missed it when they hadn't eaten.
Delicious shrimp VicentaLakin It's so simple, it's so good to swallow the skin! This time we'll make tin paper shrimp, it'll be simple, it'll be easy to operate, it'll melt and the juice will be fully integrated into the shrimp. Whether it's a snack or a meal, it's great! It's so hot, it tastes so hot, it eats another one and makes you want to suck。
The phoenix of fruit platters is a blessing VicentaLakin There are birds in the den, named Phoenix. Nine Quills, five in one. Over to the Qin building. I'll see you today. The phoenix is a symbol of dignity, highness, blessed wealth! The phoenix is not afraid of pain, its constant pursuit, its new life, its unstinting spirit of struggle and its strong will are an eternal hymn of life
I'm going to have to do some fish and noodle VicentaLakin I have lived in Nanjing for four years, and in addition to my obsession with Nanjing's salt ducks and duck blood fans, I miss the food without tin. It's a grotesque food from the folk. Instead of the most traditional pork pie, this time I'll make a fresher gravy with a radish。
